Development and Standardization of Wood Apple (Limonia acidissima Linn) Sauce

Abstract

Development and standardization of Wood apple (Limonia acidissima Linn) Sauce, its acceptability and storage stability were studied in this study. To analyze the physic- chemical properties of developed product four variations of wood apple sauce of containing different levels of pulp (70, 80, 90 and 95per cent) were prepared and compared with control tomato sauce. Organoleptic evaluation for control sample was 8.40, 8.59, 8.79, 8.56, 8.26 and 8.60 for appearance, texture, colour, flavour, taste and overall acceptability respectively.  It is followed by WA (wood apple 70%) which scored 7.80 for appearance, 7.90 for texture, 8.00 for colour, 8.15 for aroma, 7.50 for taste and 8.35 for overall acceptability. Phosphorous (90mg/100g), zinc (0.501mg/100g), copper (0.245mg/100g) and manganese (0.286mg/100g) content were observed in sauce prepared with 70% wood apple. Best accepted sauce powder WA-1 was stored at room temperature and refrigerated temperature in polythene pouches of 8 gauges for storage period of 3 months. There was a non significant difference with respect to pH of sauce stored for a period of three months under ambient conditions. Significant decrease in titrable acidity of sauce was observed from initial (6.07%) to final (6.02%) stored for a period of three months. Organoleptic evaluation of sauce stored under both ambient and refrigerated conditions were decreased as the duration increases. Moulds population of sauce at initial day was found to be 1.33 X 104 CFU, 3.67 X 104 CFU on 30th day, 6.67 X 104 CFU on 60th day and 8. 33 X 104 CFU on 90th day of storage.